Steamed rice noodles Hanzhong basin, also known as Hanzhong plain, is located in the south of Shaanxi Province, the upper reaches of the Han River, the valley basin between Mianxian County and Yangxian County, and the upper reaches of the Han River between Qinling Mountain and Dabashan Mountain. Hanzhong has beautiful scenery, warm climate, fertile land, rich products and rich rice. Known as "the small south of the Yangtze River in the northwest", "the land of plenty" and "the house of national treasures".

Hanzhong dough is made of local high-quality rice, washed in advance, soaked and ground into rice slurry, and then adjusted to a suitable thickness. Then spread a piece of steamed cloth on a special noodle steamer and pour a proper amount of rice paste on it with a spoon. Cover the pot cover with high fire, uncover the pot cover for a while, and then sprinkle some water evenly along the edge of the pot to cool down. Then, lift the steamed cloth, spread it on the table quickly, and apply a little rapeseed oil to prevent it from steaming with the next one. When steaming the dough, fold the dough buckled on the table and cut it into strips for later use. To eat hot dough, you need to mix all kinds of seasonings in a bowl first. After the dough is out of the pot, gently slide it into the bowl and enjoy it while it is hot with chopsticks.

When using the steamer, you can make multiple sheets of dough at a time, scoop a proper amount of rice paste into each layer of drawer cloth, spread it out and stack it in the steamer. It usually takes 3-4 minutes to cook after a fire. This method is often used in aluminum steamer in dough shops and families.

Raw and auxiliary materials: rice (soaked, ground into thick and suitable rice slurry, steamed into dough in a cage).

Side dishes: bean sprouts, shredded potatoes, celery, spinach, shredded carrots, shredded cucumbers, etc.

Seasoning: Chili oil, monosodium glutamate, refined salt, seasoning water (including vinegar and soy sauce), garlic juice, etc. Some noodle restaurants also have special seasoning water. Chili oil is the most important seasoning for dough. The production steps are as follows: burning rapeseed oil until it boils and smokes, cooling slightly, pouring the oil into a container after it is smokeless, and then adding the special seasoning for dough and Chili noodles into hot oil and stirring evenly. It's best not to blacken the Chili noodles, the color is brown. It is best to use uncolored virgin rapeseed oil. The formula of special seasoning for dough is shown in the figure (for example only), and the ratio of seasoning to Chili noodles is 1: 5. Pepper noodles should not be too fine, they are easy to burn black and taste bad. You can also add a proper amount of white sesame seeds to the Chili noodles to improve the taste.